Vegetable stew with herby dumplings

Vegetable stew with herby dumplings

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(28 ratings)

Prep: 40 mins Cook: 1 hr, 30 mins


Serves 6
The pearl barley makes this stew really hearty - perfect for a cold winter evening

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal391
  • fat14g
  • saturates7g
  • carbs57g
  • sugars16g
  • fibre8g
  • protein10g
  • salt0.83g
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  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 350g shallot, peeled



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 leek, thickly sliced



    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • ½ swede, chopped into chunks



    A member of the cabbage family, the swede is often confused with the turnip, though they look…

  • 2 parsnip, quartered



    The fact that the parsnip is a member of the carrot family comes as no surprise - it looks just…

  • 350g Chantenay carrot



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 175g pearl barley
  • 225ml white wine
  • 1l vegetable stock
  • 1 bay leaf
  • 3 sprigs thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • small bunch parsley, finely chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

For the dumplings

  • 100g self-raising flour
  • 50g unsalted butter
  • 50g mature cheddar cheese, grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 2 tsp finely chopped fresh rosemary



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 tsp fresh thyme leaves


  1. Heat oil in a large casserole dish. Add shallots and cook for 5-6 mins until starting to soften and brown. Add leeks for 2 mins, then stir in swede, parsnips and carrots.

  2. Pour in barley and wine, cook until wine has reduced by half. Add stock, bay, thyme, parsley and seasoning. Cover pan, bring to the boil, then simmer for 45 mins until barley and veg are tender. Stir occasionally to stop it catching.

  3. Meanwhile, make the dumplings. Heat oven to 200C/180C fan/gas 6. Rub flour and butter together to form breadcrumbs. Add remaining ingredients and mix well. Sprinkle over 2 tbsp water, mix to form a soft dough. Divide into six and roll into balls. Dot on top of stew and transfer to oven. Cook, uncovered, for 20-25 mins until dumplings are golden.

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Comments (29)

Lizmoss71's picture

Tasty casserole and the dumplings are super. I used butternut squash instead of parsnips which worked well.

One word of warning - I made double and froze half. When reheated it wasn't as good as the vegetables went rather mushy.

goosegirl123's picture

I found this a little bland but perhaps it was because I used frozen herbs not fresh. It dried up a little in the oven too but I'll try it again as so many positive comments

ducknbunny's picture

Surprisingly tasty. I thought this might be bland and heavy but not at all - a really, delicious healthy one-pot. My dumplings needed longer in the oven than the recipe stated. I will make this again and freeze it for convenient midweek meaks - leave out the dumpling and then just melt in some strong cheese when reheating it.

kiwitifosi's picture

As others have said, the dumplings in this are delicious. The recipe reminds me of a beaut ready meal that M&S used to make back in the 1990s - it was always my favourite. Easy to adapt to different veg - spuds or sweet potato would help thicken the sauce. I used half mature cheddar and half pesto gouda in the dumplings - added even more flavour. This recipe is going straight to my favourites folder!

lindapalmer1's picture

Made this today & served with steamed broccoli & cabbage. A really lovely stew, easily adapted to whatever vegetables you have available. Even my 18 month old grandson had two helpings. The only thing I would recommend is that you need to season the dish well otherwise it could be bland. Overall a lovely dish which shall definitely become a regular at our house.

lindapalmer1's picture

Made this today & served with steamed broccoli & cabbage, really lovely stew even my 18 month old grandson had two helpings. The only thing I would say is that you do need to season it well otherwise it could be bland. Will definitely become a regular.

Mrs.Aston's picture

This worked out a treat, I did tinker a little. I added 2 teaspoons of fresh rosemary, 2 garlic cloves, I used red wine instead and added 2 Tbsp of tomato purée and half a tin of chopped toms. I halves the amount of pearl barley and added in parsnips and sweet potato. The dumplings were a treat and as previously suggested I doubled the quantity and did half Parmesan cheese half cheddar. A triumph in my house.

aliceeats's picture

Really great recipe, easy to make and full of flavour. I used a large sweet potato instead of the swede (I hate cutting swede), but otherwise followed the recipe. We had it between two over two nights (four servings), only baking half each night (but cooking the whole thing of the hob). First time I've made dumplings - really easy. Will definitely make again!

michelle018's picture

Really good recipe, very tasty and easy to make. The dumplings were a real hit. Would definitely make this again.

daisygirl06's picture

Really enjoyed this, dumplings were particularly good. After reading the other comments I also added butternut squash and mushrooms to the stew and made double quantity dumplings. Delicious!

_claire_'s picture

lovely stew although a bit to much barley to veg ratio, like others I tweaked it a little adding mushrooms and such. Will deff make again with odd changes but no matter what those dumplings aren't changing one bit they are to die for!

ms_sag's picture

Quite tasty, could do with a little more flavour. I made the left over into a soup which was definitely better. The dumplings were great though.

elektricia's picture

Anyone ever tried to slow cook this?

lyndzi's picture

This was beautiful never had pearl barley before, I used a large red onion instead of shallots and didn't use parsnips as the other three I cook for won't eat them. I also used a vegetarian alternative parmesan cheese in the dumplings just because I needed to use it up and its the best dumplings I've ever had.
Will be making this often x x

Eliza4's picture

Was surpised how nice this was and how the pearl barley makes up for the lack of meat. The dumplings most definately make this dish.

jharrold's picture

This was amazing! Easily one of the nicest winter comfort food recipes I've ever made and eaten. Due to laziness of not wanting to go shopping I made this with a large onion rather than leeks and shallots and also red lentils (about 3-4 tablespoons) instead of the pearl barley. Can't wait to try this recipe exactly, but will defo make my own version again and again. Empty dishes all round and disappointed faces at the empty casserole dish.

juicylucy86's picture

Delicious Veggie stew that satisfied the meat eaters as well! The dumplings were truly the best I've ever tasted, and my fussy boyfriend said the same! Have made this so many times the print out in my recipe scrap book is looking a little tatty - always a good sign!

shleep2000's picture

Very Very nice! I was sceptical about non-suet dumplings, but these are very nice, and i will do it again! Thank you Mr. and/or Mrs. GoodFood!

carolcarter129's picture

I've made this recipe at least 5 times now, sometimes following to the letter and sometimes varying the veg or herbs. it's always delicious, especially the dumplings - I have to make 1 1/2 times the recommended amount to keep the family happy. A great winter warmer.

crazyk1tten's picture

Really nice... I got moaned at for not doing more dumplings though!


Questions (1)

aliceeats's picture

What is a 'small bunch' of parsley? Does that mean a whole small packet like you get at the supermarket?

And what is a 'sprig' of thyme?!

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